Eton mess stacks

Vegetarian
Gluten Free
Popular
Health score
1%
Eton mess stacks
21 min.
4
633kcal

Suggestions


Looking for a light, sweet treat that’s both simple and spectacular? Eton Mess Stacks are the perfect solution! This vegetarian and gluten-free dessert is a delightful combination of airy meringue, velvety cream, and fresh raspberries that will tantalize your taste buds. With just a few ingredients, you can whip up a show-stopping dessert in just 21 minutes. Each bite is a heavenly mix of crunch, creaminess, and fruity freshness, making it a crowd-pleaser at any gathering or a treat to enjoy all to yourself.

The beauty of Eton Mess Stacks lies in their versatility and ease of preparation. The meringue balls, which puff up beautifully in the microwave, are light and crisp, creating the perfect contrast to the smooth, whipped cream and juicy raspberries. The addition of cardamom gives the dessert a unique, aromatic twist, elevating the classic flavors to a new level. Plus, with only 633 calories per serving, this dessert is indulgent yet balanced, making it a guilt-free way to satisfy your sweet cravings.

Whether you're hosting a dinner party, celebrating a special occasion, or simply treating yourself to something sweet, Eton Mess Stacks will definitely impress. With its beautiful presentation and delightful flavors, this dessert is bound to become a favorite in your recipe repertoire!

Ingredients

  •  egg whites 
  • 350 powdered sugar 
  • tsp nigella seeds crushed
  • servings cooking oil for greasing
  • 142 ml double cream 
  •  juice of lemon 
  • 250 raspberries 

Equipment

  • baking paper
  • whisk
  • microwave

Directions

  1. Lightly whisk the egg white, then stir in the icing sugar and cardamom to make a firm fondant icing.
  2. Roll the icing into 8 golfballsize balls (you probably wont need all of it). Two at a time, place the balls at opposite ends of a greased piece of baking paper, then microwave for 30-40 secs on High until quadrupled in size. Leave to cool for a few mins, then lift off the paper and repeat until all the balls are cooked.
  3. Whip the cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a little splodge of raspberry cream onto each plate. Stack a meringue with some more cream, then place another meringue on top. Spoon over more cream, then top with a few whole raspberries. Dust with icing sugar and serve.

Nutrition Facts

Calories633kcal
Protein1.79%
Fat38.63%
Carbs59.58%

Properties

Glycemic Index
6.5
Glycemic Load
0.88
Inflammation Score
-5
Nutrition Score
7.5004347199979%

Flavonoids

Cyanidin
28.61mg
Petunidin
0.19mg
Delphinidin
0.82mg
Malvidin
0.08mg
Pelargonidin
0.61mg
Peonidin
0.08mg
Catechin
0.82mg
Epigallocatechin
0.29mg
Epicatechin
2.2mg
Epigallocatechin 3-gallate
0.34mg
Eriodictyol
0.73mg
Hesperetin
2.17mg
Naringenin
0.21mg
Kaempferol
0.04mg
Quercetin
0.71mg

Nutrients percent of daily need

Calories:632.65kcal
31.63%
Fat:27.95g
43%
Saturated Fat:9.34g
58.38%
Carbohydrates:96.97g
32.32%
Net Carbohydrates:92.76g
33.73%
Sugar:89.83g
99.81%
Cholesterol:40.35mg
13.45%
Sodium:24.62mg
1.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.92g
5.84%
Vitamin C:22.39mg
27.14%
Vitamin E:3.34mg
22.3%
Manganese:0.43mg
21.26%
Fiber:4.23g
16.9%
Vitamin K:16µg
15.24%
Vitamin A:546.49IU
10.93%
Vitamin B2:0.14mg
8.39%
Selenium:3.24µg
4.62%
Potassium:157.73mg
4.51%
Magnesium:17.97mg
4.49%
Folate:17.85µg
4.46%
Calcium:41.49mg
4.15%
Phosphorus:41.16mg
4.12%
Vitamin D:0.57µg
3.81%
Copper:0.07mg
3.52%
Vitamin B5:0.33mg
3.31%
Iron:0.54mg
2.99%
Vitamin B6:0.05mg
2.71%
Zinc:0.37mg
2.44%
Vitamin B3:0.42mg
2.09%
Vitamin B1:0.03mg
2.07%
Vitamin B12:0.06µg
1.06%